This roasted chicken recipe is so simple that the hardest part is learning how to properly truss the bird. And yes, you want to truss the bird! Trust me..truss. It creates a juicy bird on the inside and nice crispy, delightful skin on the outside. You’ll thank me later if you trust me and truss your bird.
I first made this recipe about a month ago and I had never trussed a bird. I’ll be honest, I didn’t even know what that meant. But with the power of the World Wide Web and an iPad, I watched several videos on YouTube and followed along as I tied up my chicken and wondered if this was really necessary. Well, I’ve never made this roasted chicken without trussing the bird so I guess I can’t say if it truly make a difference but the chicken was so damn good that I wasn’t willing to try it a second time without trussing. Why mess with a good thing, right? I have made a Roasted Rosemary Garlic Lemon Chicken without trussing and while the chicken was good, it didn’t compare to this one. The chicken was drier and the skin wasn’t nearly as crispy. Next time I make that recipe, I’ll be trussing.
Have you gotten my point yet? Trust me…truss.
I really can’t believe how easy this recipe is. Here it goes…
After you’ve trussed the bird, dry it as much as possible with paper towels and then sprinkle the skin with Sea Salt and freshly ground pepper (be generous but be careful of oversalting the bird). That’s it!! Put it on a rack in a roasting pan and put it in the oven at 350 degrees following this chart:
Roast chicken according to weight:
2.5 to 3 lbs. = 1 hr 15 mins
3 to 3.5 lbs. = 1 hr 25 mins
3.5 to 4 lbs. = 1 hr 35 mins
4 to 4.5 lbs. = 1 hr 45 mins
4.5 to 5 lbs. = 1 hr 55 mins
5 to 5.5 lbs. = 2 hr 05 mins
5.5 to 6 lbs. = 2 hr 15 mins
6 to 6.5 lbs. = 2 hr 25 mins
6.5 to 7 lbs. = 2 hr 35 mins
7 to 7.5 lbs. = 2 hr 45 mins
About 15 minutes before cooking time is complete, melt 1/2 stick of butter and chop up some fresh thyme. Combine these together and spoon over entire chicken. Put it back in the oven and let it cook for about 5 more minutes. Use a baster to coat the chicken every few minutes with the butter and juices that have gathered in the bottom of the roasting pan. Do this until the cooking time is complete. Remove chicken from oven, baste one last time and let it rest for 15 minutes before removing twine and carving. You’re welcome!
Note: when I make this chicken, it smokes a lot in the oven. I find that if I just leave the chicken and the oven alone, the smoke dissipates and by the time I want to put the thyme infused butter on the bird, I can open the oven door without setting off the smoke alarm.